COCONUT FLOUR CHOCOLATE CHIP COOKIES (GRAIN-FREE)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 4 tbsp Coconut Oil - Nature's Way Pure Extra Virgin 1 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup) 1 tsp Vanilla Extract 0.25 tsp Salt 2 large Egg, fresh, whole, raw 60 gram(s) NESTLES-DARK CHOCOLATE MORSELS (CHOCOLATE CHIPS)
INSTRUCTIONS
Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper.
In a medium bowl, whisk together the coconut flour, coconut oil, maple syrup, vanilla, salt and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly. (I used Enjoy Life allergen-free mini chocolate chips in this particular batch.)
Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you'll want to shape them how you'd like them to turn out.
Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Size: 16 2 inch cookies
Number of Servings: 16
Recipe submitted by SparkPeople user KINDRAPUP.
Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper.
In a medium bowl, whisk together the coconut flour, coconut oil, maple syrup, vanilla, salt and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly. (I used Enjoy Life allergen-free mini chocolate chips in this particular batch.)
Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you'll want to shape them how you'd like them to turn out.
Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Size: 16 2 inch cookies
Number of Servings: 16
Recipe submitted by SparkPeople user KINDRAPUP.
Nutritional Info Amount Per Serving
- Calories: 84.8
- Total Fat: 5.7 g
- Cholesterol: 23.3 mg
- Sodium: 45.5 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.4 g
- Protein: 1.2 g
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